Jewish Apple Cake Recipe: A Timeless Dessert That's Simple to Bake at Home

Have you ever wondered why Jewish apple cake remains one of the most beloved desserts across generations? This moist, cinnamon-spiced cake layered with tender apples has graced countless holiday tables and weekend brunches for good reason. Making this jewish apple cake recipe at home is incredibly valuable—not only does it fill your kitchen with warm, inviting aromas, but it also creates a dessert that's surprisingly forgiving for bakers of all skill levels. Unlike complicated pastries that demand precision, this classic cake welcomes creativity and personal touches while delivering consistently delicious results every time.

Ingredients List

    • 3 cups all-purpose flour
    • 2½ cups granulated sugar
    • 1 cup vegetable oil
    • 4 large eggs
    • ⅓ cup orange juice
    • 1 tablespoon vanilla extract
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 5-6 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced

For the Cinnamon Sugar Topping:

    • 5 tablespoons granulated sugar
    • 2 teaspoons ground cinnamon
    • Optional: ½ cup chopped walnuts or pecans

Timing / Cooking Schedule

Prep time: 20 minutes

Cooking time: 75 minutes

Total time: 95 minutes

This cake requires slightly longer baking than typical layer cakes due to its dense, moist texture and generous apple layers. Plan accordingly if you're preparing it for a specific meal or event.

Step-by-Step Instructions

Step 1: Prepare Your Workspace Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or bundt pan thoroughly, ensuring every crevice is coated to prevent sticking. This step is crucial for easy cake release later.

Step 2: Mix the Cinnamon Sugar In a small bowl, combine the 5 tablespoons of sugar with 2 teaspoons of cinnamon. Set this mixture aside—you'll layer it between the batter and apples for that signature flavor profile.

Step 3: Create the Batter In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Create a well in the center and add oil, eggs, orange juice, and vanilla extract. Beat with an electric mixer on medium speed for about 2-3 minutes until smooth and well-combined. The batter will be thick, which is exactly what you want for this apple cake recipe jewish style.

Step 4: Layer the Cake Pour one-third of the batter into your prepared pan. Arrange half of the sliced apples over the batter, then sprinkle with half of the cinnamon sugar mixture. Repeat with another third of batter, remaining apples, and remaining cinnamon sugar. Finish by pouring the final third of batter on top, smoothing gently with a spatula.

Step 5: Bake to Perfection Bake for 70-75 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched. Don't open the oven door for the first 60 minutes to prevent collapse.

Step 6: Cool Completely Let the cake cool in the pan for 15-20 minutes, then carefully invert onto a wire rack. Allow it to cool completely before slicing—this helps the layers set properly and makes cutting cleaner.

Nutritional Information

Per serving (serves 12):

    • Calories: 385
    • Protein: 5g
    • Carbohydrates: 58g
    • Fat: 16g
    • Fiber: 2g
    • Vitamin C: 8% DV
    • Iron: 6% DV

Tips, Variations, or Cooking Advice

Apple Selection: Choose firm, tart apples like Granny Smith for the best texture and flavor contrast. Avoid soft apples like Red Delicious, which turn mushy during baking.

Dietary Modifications: For a dairy-free version (already pareve), simply ensure your sugar is vegan-certified. For gluten-free, substitute with a 1:1 gluten-free flour blend and add ½ teaspoon xanthan gum.

Flavor Variations: Add ½ teaspoon of nutmeg or cardamom to the cinnamon sugar for depth. Fold in ½ cup of raisins or dried cranberries for extra sweetness.

Make-Ahead Strategy: This cake actually improves after 24 hours as flavors meld together. Bake it a day before serving for best results.

Equipment Alternatives: If you don't have a tube pan, use two 9-inch round pans and reduce baking time to 50-55 minutes.

Common Mistakes to Avoid

Mistake 1: Using Wet Apples Don't rinse apples right before slicing. Excess moisture creates steam pockets that make the cake soggy. Pat them completely dry or slice well in advance.

Mistake 2: Overmixing the Batter Once ingredients are combined, stop mixing. Overworking develops gluten, resulting in a tough, dense cake instead of tender crumb.

Mistake 3: Under-greasing the Pan This cake's sugar content makes it sticky. Use both butter/oil AND flour to coat every surface, or the cake will break when removed.

Mistake 4: Cutting Too Soon Impatient slicing while warm causes crumbling. Wait until completely cool—at least 2 hours—for clean, beautiful slices.

Mistake 5: Incorrect Oven Temperature Use an oven thermometer to verify accuracy. Too hot causes burnt edges with raw centers; too cool creates dense, gummy texture.

Storage / Leftovers Tips

Store your finished jewish apple cake recipe at room temperature, wrapped tightly in plastic wrap or placed in an airtight container for up to 4 days. The cake actually becomes more moist as it sits, making day-two slices particularly delicious. For longer storage, wrap individual slices in plastic wrap, then aluminum foil, and freeze for up to 3 months. When ready to enjoy, thaw at room temperature for 2-3 hours or microwave individual slices for 20-30 seconds.

For best results with this apple cake recipe jewish style, avoid refrigeration unless absolutely necessary, as it dries out the texture. If you must refrigerate due to hot weather, let slices come to room temperature before serving, or warm briefly in a 300°F oven for 5-7 minutes to restore moisture and enhance the cinnamon aroma. The cake pairs wonderfully with coffee or tea, making leftovers perfect for breakfast or afternoon snacks throughout the week.